Evaluation of helical viscometry for assessing the functional properties of mozzarella cheese

International Journal of Dairy Technology

Volumn 53, Issue 2, 2000, Pages 57-62

  Savage, Alison A ^a   Michael A Mullan, W ^a,b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b Loughry Coll Agric Food Technol   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002869451     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2000.tb02659.x     Document Type: Article

References (5)

1. Savage A A and Mullan W M A (1996). Quality perceptions and expectations of Mozzarella cheese producers and Pizza manufacturers. Milchwissenschaft 51 677-679.
2. Arnott D R, Morris H A and Combs W B (1957). Effect of certain chemical factors on the melting quality of process cheese. Journal of Dairy Science 40 957-936
3. Lee C, Imoto E M and Rha C (1978). Evaluation of cheese texture. Journal of Food Science 43 1600-1605.
4. Smith C E, Rosenau J R and Peleg M (1980). Evaluation of the flowability of melted Mozzarella cheese by capillary rheometry. Journal of Food Science 45 1142-1145.
5. Apostolopoulos C (1994). Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese. Journal of Dairy Research 61 405-413.